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Yes Chef! When you’re entering a young chef’s competition held on Burn’s Night and your school is the national memorial to General Gordon (and your sister plays the bagpipes!) it has to be a Scottish-themed menu. Oscar, taking part in the Rotary Young Chef competition practised this morning with Head of Catering Paul Hopkins. He will be serving up a three course menu for two people in two hours of homemade blinis with smoked salmon; a chicken and haggis ballotine with tatties and a whiskey and mustard sauce topped off with a raspberry and crème brulee. Best of luck to him next week as he puts his culinary skills to the test by leading industry professionals at Merton College.